Beef casserole with cheesy herb dumplings

Cut beef into 3cm (1¼-inch) pieces. Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

Add onion and garlic to same pan; cook, stirring, 5 minutes or until onion softens. Add paste, tomatoes, stock, wine and thyme to pan; bring to the boil. Transfer mixture to slow cooker; add mushrooms.

Cook, covered, on low, for 7 hours. Remove and discard thyme sprigs. Season to taste.

Meanwhile, place flour in a medium bowl; rub in butter. Add half of the parsley and half of the cheese; stir to combine. Stir in enough buttermilk to make a soft, sticky dough. Drop rounded tablespoons of the dumpling mixture, 2cm (¾-inch) apart, on top of the casserole; scatter with remaining cheese. Cook, covered, 1 hour or until dumplings are cooked through. Scatter with remaining parsley to serve.